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What is Peach Galette
A galette is the relaxed cousin of a pie: no tin, no crimping, just pastry folded around the fruit. These small peach galettes hide a layer of almond frangipane that soaks up the juices so the base stays crisp.
The dough and frangipane both come together in a food processor, so it is mostly hands-off.
A galette is a free-form French tart: the pastry is rolled out flat, filled, and the edges are folded over by hand. It is rustic on purpose, so there is no tin and no need for perfect crimping.
Summer peaches are the star. A scoop of vanilla ice cream melting into the warm fruit, plus a drizzle of chocolate, turns it into a plated restaurant dessert.
Key Technique: Cold Butter
Keep the butter cold and stop processing at fine crumbs. Those little pieces of butter melt in the oven into flaky layers.
FAQs
Can I use other fruit?
Yes. Plums, nectarines, apricots and apples all work. Slice them evenly so they bake at the same rate.
Can I make one large galette?
Yes. Roll all the dough into one round and bake for 40 to 45 minutes.
Why frangipane?
It adds almond flavour and absorbs the peach juice so the pastry doesn't go soggy.
Can I use puff pastry?
Yes. Store-bought puff pastry gives a flakier, puffier galette and saves time.
Can I use frozen or canned peaches?
Frozen works; thaw and drain well. Canned peaches are softer, so drain them and cut back on the sugar.
How do I stop a soggy bottom?
Bake on a preheated tray in the lower third of the oven. The almond cream under the peaches also soaks up the juice.
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